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草菇(Volvariella Volvacea)属真菌,担子菌纲,同担子菌亚纲,伞菌目,鹅膏菌科,草菇属。又名苞脚菇,兰花菇,广东菇,中国蘑菇等。菇肉肥嫩、味道鲜美、营养丰富。据分析,鲜草菇内含有:蛋白质5.05%、醣4.43%、脂肪0.68%、灰分0.58%、纤维素1.24%、水份 80.03%。每百克鲜菇中含206.27毫克的丙种维生素,在灰分中含有0.80%的钙,45.53%的磷,29.35%的钾和24.33%的其它矿物质。一、生物学特性 (一)形态特征:草菇的生长发育可分为菌丝体和子实体两个阶段。 1.菌丝为灰白色、半透明,具有分枝的丝状体,在其生长到适当的时候产生红褐色的无性孢子,称为原垣孢子。厚垣孢子呈圆球形,细胞壁很厚,多
Volvariella volvacea is a fungus, Basidiomycetes, the same Basidiomycetes, toadstools, Amanita Branch, mushroom genus. Also known as Jiao Shijie, orchids, Guangdong mushrooms, mushrooms and so on. Mushroom fat and tender, delicious, nutritious. According to the analysis, fresh mushroom contains: protein 5.05%, sugar 4.43%, fat 0.68%, ash 0.58%, cellulose 1.24%, water 80.03%. 206.27 mg of vitamin C per 100 grams of fresh mushrooms, 0.80% calcium, 45.53% phosphorus, 29.35% potassium and 24.33% other minerals in ash. First, the biological characteristics (A) Morphological characteristics: Straw mushroom growth and development can be divided into two stages of mycelium and fruiting bodies. 1. Mycelium is an off-white, translucent, branched filamentous body that produces a reddish-brown asexual spore when it is grown to the right size, termed primordial spore. Chlamydospheres were spherical, thick cell walls, and more